Job Description
Discover a world of culinary excellence at BoujieMana, centrally located in San Diego. Join the BoujieMana team, whose parent company TCWGlobal has been recognized as the Best Place to Work in San Diego for an impressive ten consecutive years! We are actively seeking dedicated individuals to join our dynamic team and contribute to the extraordinary dining experiences we offer.
Why work for us?
Competitive Compensation: Enjoy a salary reflective of your expertise in the culinary arts.
Full Onsite Gym Access: Take care of your well-being with complimentary access to our state-of-the-art onsite gym.
Comprehensive Benefits Package:
Medical: Quality healthcare coverage to keep you and your family in good health.
Dental: Maintain a bright smile with dental coverage for preventive and restorative care.
Vision: Ensure clear vision with coverage for eye exams and eyewear.
Paid Time Off (PTO) & Holidays: Recharge and celebrate with paid time off and holiday benefits for full-time employees.
Join us at BoujieMana:If you're passionate about culinary excellence, thrive in a dynamic environment, and are eager to contribute to a higher-end dining experience, BoujieMana invites you to embark on a rewarding journey with us.
Apply now and become a valued member of a team where gastronomy meets grandeur in the heart of San Diego!
Certain benefits apply only to full-time staff
Title: Sous Chef
Category: Full-Time
Status: Salary, Exempt
Reports to: Owner
Start Date: Salary
ASAP: $58,000-70,000
Position Summary
Come help create BoujieMana, a brand-new restaurant located in central San Diego! Sitting amongst apartments and office buildings, we will serve both the public, and provide support to TCWGlobal by preparing meals (basic catering style) 3 times a week for 125+ employees. BoujieMana has it all—a full bar, VIP room, indoor and outdoor seating, and a training/event center with a capacity of 120 people. There is abundant nighttime and weekend parking, and while space is limited during office hours, there is still plenty of street parking. The price point will be on the higher end with the restaurant’s commitment to utilizing quality ingredients and maintaining a curated menu for all three meals of the day.
As Boujiemana’s Sous Chef, you are the right hand leading the culinary team with in Boujiemana! All things relating to the culinary experience are yours—from menu creation and execution, to planning and quality control. You will curate the items needed to bring a beautiful menu to life. Your objective is to assist in delighting customers in every way and help to fulfill our goals. You will be responsible for Boujiemana’s back-of-house staff, who will support the creation and execution of the culinary experience you have created. You will design beautiful presentations that exemplify our values!
Life is tough—we want the team at BoujieMana to give customers a break so they may bask in the joy of a meal, and the gift of friendship. We are looking for an individual who loves what they do and can work well in a team. The owner will be somewhat hands-on, but will not be present day-to-day. Instead, the owner is there to support, finance, and encourage the team to create a wonderful experience, while helping the Sous Chef create a brand and name.
Key Responsibilities
Promote, work, and act in a manner consistent with the mission of BoujieMana—we do not want to be a normal restaurant; we want to have a unique culture that fosters an amazing work environment!
Fills in when Executive Chef is out
Manages and trains kitchen staff; coordinates schedules and oversees their work
Create and implement breakfast and brunch menus
Create and implement happy hour menus with Executive Chef
Place the produce and bread order.
Inspect, clean, and maintain food preparation areas including equipment, work surfaces, and serving spaces to ensure safe and sanitary food-handling practices
Guarantee the freshness of food and ingredients with proper storage, quality checks, tracking of old and new items, and rotating stock
Create consistency! Know, and comply with, the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures
Create, implement, and enforce recipes to ensure a consistent experience for our customers
Accountable for staffing and scheduling the back-of-house to meet customer demand
Responsible for on-campus catering events for up to 120 people—utilize kitchen equipment and prep kitchen area to staff and serve for our on-campus training center
Substitute for, or assist, other cooks during emergencies or rush periods
Close the kitchen following the closing checklist for kitchen stations, and assist others in additional closing kitchen tasks as needed
Hold regular employee meetings to connect the staff and keep everyone aligned
Coordinate with, and assist, fellow employees in meeting guests’ needs and supporting the operation of the restaurant
Keep records and accounts, as well as general oversight of food and labor costs
Coordinate and supervise work of kitchen staff
Plan and price menu items
Create a basic gluten-free menu and maintain a gluten-free area as for best practice-based preparation
Roll up your sleeves! We are a hands-on establishment, and we will work together to meet our goals
Qualifications & Skills
Minimum of 2 years’ experience in a similar Sous Chef role
At least 5 years of culinary experience
Outstanding management abilities, as well as experience leading, inspiring, and building a team
Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage
Excellent communication and interpersonal skills for interacting with guests and other team members
Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges
Hands-on sous chef who takes ownership of the kitchen, leads, and thrives in a fast-paced environment
Current industry certifications required: Food Handlers Certification
Availability to work on weekends and holidays is required
Ability to stand, kneel, and squat for prolonged periods of time, up to and including the entire shift
Capable of lifting up to 25 lbs
Creativity and a flair for experimentation to put a twist on familiar dishes and create new combinations
Focus on local, sustainable, seasonal, and organic ingredients
Leadership—a great leader who can teach and develop a crew to cook exceptional food, leading by example
Ability to delegate tasks with proper instructions, follow through and follow-up
Maintain a professional and respectful workplace for employees
Manage in a diverse environment with a focus on guest service
A strong presence in the restaurant with keen attention to detail in kitchen management and quality service
Communicate clearly, professionally, concisely, and respectfully
Control food and labor costs
Experience with charcuterie and aged meat is necessary as BoujieMana will have two aged meat lockers.
Expert understanding of all equipment including a pizza oven [by BP]; double fryer, Combi-Oven, high end fully automatic coffee machine, full bar etc.
Development of culinary team
Positive attitude
Cloud Motion Hospitality/BoujieMana is an equal-opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief or sexual orientation.